Sugar-Free Chocolate Ice Cream
Baking and Desserts • European
Description
I served it with bananas; you can drizzle it with melted berries.
Ingredients
- Milk 15 fl oz
- Egg white 4 pieces
- Vinegar essence to taste
- Cocoa Powder to taste
- Dates 5 oz
- Honey 1 tablespoon
Step-by-Step Guide
Step 1
Remove the pits from the dates, blend them with the egg yolks in a deep bowl or food processor until a smooth, frothy mixture forms.
Step 2
Combine the yolk-date mixture with the milk, stir, and heat until thickened (like pastry cream), then add the vanilla essence. The color will resemble crème brûlée.
Step 3
Once the cream thickens, remove from heat and let it cool slightly, stirring occasionally.
Step 4
When the mixture cools a bit but is still warm, add the honey, stir to dissolve, and place the mixture in the refrigerator for an hour. Remove the mixture, pour it into the freezer, and churn for about 35-40 minutes. Then transfer to a container and let it freeze completely in the freezer.
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